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Inspection findings

Inspection Date

Type

Disposition

Basic - Equipment in poor repair......flip top reach in cooler , ambient temperature 48° by the stove , flip top reach in cooler ambient temperature 47° cross from fryer and cold holding table ambient 50° top of reach in freezer in kitchen . Must not have stored any time temperature control food until maintain proper temperature at 41° or below.

Basic - No conspicuously located ambient air temperature thermometer in holding unit....all reach in cooler.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.........chili 54° to 56° on surface in walk in cooler at 12:45pm, it was cooked yesterday . Take temperature again at 1:15 pm same temperature as above. Stop sale issue. **Corrected On-Site**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands........employee put burger in grill then prepared ready to eat food without washing hands and changed gloves. **Corrected On-Site**

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods......raw burger next to cooked ribs contacting each other in reach in cooler . Cook line . **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.........butter 78° top of the corn bread cooler . Operator discarded it . **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse......chili in walk in cooler.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.....bar.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - Food stored in a location that is exposed to splash/dust. Sliced lime next to handwashing . **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.....10 ppm

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. ... One compartment sink used for Warewashing without rinse or sanitation. Other compartments used for thawing frozen chicken and seafood.

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. ... line cook sorting washed salad greens with barehanded.

Intermediate - Handwash sink not accessible for employee use at all times. ... Server station handsink blocked by lemon wedges and wiping cloth buckets.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- The 'Americooler' Walk In Cooler located on the NORTH Side of property. This violation must be corrected by : 9/17/11.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. This violation must be corrected by : 9/17/11.

Critical - No handwashing sign provided at a handsink used by food employees. --- in kitchen, handsink in server station opposite cookline.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. --- prep table undershelving soiled and oxidized and not easily cleanable.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- approximately 20 lbs. of mahi mahi was sitting on rear prep table, appearing to be in the process of trimming and portioning. it was 62 degrees F. suggested smaller batches are prepped to maintain proper temperatures. Corrected On Site.

9/16/2011

Routine - Food

Warning Issued

Faucet/handle missing at plumbing fixture. h/w sink in pantry area.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. at bar not provided with chemical test kit

Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. prep room handwash sink access blocked by crates of bread

Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. handwash sink at bar used to dump ice

Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 6/21/10.

6/24/2010

Routine - Food

Call Back - Admin. complaint recommended

Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken and chopped vegetable in walkin cooler

Critical. License expired more than 30 days, but not more than 60 days, after expiration date.

Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 6/21/10.

Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

11/23/2009

Food-Licensing Inspection

Inspection Completed - No Further Action

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